Happy Thanksgiving!

As a European, pumpkin pie is something I know from American films and television series. It’s not even a thing in the UK, as far as I can tell.

So when I found a can of pumpkin puree in my local deli I simply had to get it – for research purposes, obviously!
Most of the recipes for pumpkin pie I found online ask for a pre-made pie shell, as in: “Take your store-bought pie base, whip up the filling and amaze your family this Thanksgiving!” (Yeah, my discovery came just in time for a Thanksgiving pie!) So I actually had to figure out how to make a proper pie base first. It involved a lot of butter and a lot of love, but I got there eventually. The filling was rather easy; though I had to do some magic, as I didn’t find all the stuff I needed in the local supermarket and I had to improvise a pie dish.

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Long story short: I bake my first pumpkin pie, just in time for Thanksgiving and my flatmate’s birhtday! And it turned out quite nice, actually (as far as I can tell, not having tased one ever before :D)

XX, a very American Angie

Eine Wucht!

Wuchteln are the ultimate comfort food! They are basically little yeast buns stuffed with marmalade, served with warm vanilla custard. Heaven!

I have been talking to one of my flatmates recently and tried to explain this traditional Austrian dish, which is actually served as a main course. So I decided to give it a go and show her what I mean.

I never made Wuchteln before. Usually my grandma makes a huge quantity of them and then the whole family’s having a feast. But I consulted her 24h-telephone service for grandchildren abroad and used the homemade marmalade I had saved for a special occasion, so essentially nothing could go wrong.
They turned out just as they are supposed to: fluffy and absolutely amazing. I got really nostalgic when I tried them, they tased just like home!

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Now I’m really proud of myself, as I’m one step closer to being a really good grandma, but I’m also kinda food-induced homesick.

XX, Angie

Autumn flavours

No, I don’t mean the smell of new books, notepads, pens and pencils. Although I did stock up my “school” supplies in order to be properly prepared for a new year of uni! Buying stationary is just the best of the whole “back to school” season – I don’t see why university students should miss out on the pleasure?! 😀
We have just finished “the last first week of classes for the rest of our lives” (cit. Giulia 2017). Things are starting to fall into place and I’m picking up my little routine again. We’re all a bit melancholic about the last year of the masters, but also excited and thrilled, curious and anxious – mostly about the dreading task of writing the thesis…

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With things starting to normalise after the holidays, I’ve also started baking again. Here’s my first autumnal bake this year, with lots of butter, cinnamon and an extra dash of rum (as always): a lovely spiced apple tart.

XX, Angie

Procrastibaking

So tomorrow I have an important exam – and what would be more adequate now than baking a fresh plum galette? … Studying? Revising? Meh! I believe making sure to have a fulfilling breakfast for the next day, that will allow me to start the day in the best way possible (with freshly baked goods obviously) and therefore focus perfectly on the exam, has to be my absolute priority now 😉

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In my defense, plums are finally in season in Italy and they just looked so juicy and sweet. I mean, they basically asked for it! I promise it was a very quick bake and afterwards I returned to my desk and went over all the important con concepts of Web Marketing one last time.

XX, Angie

Edit 6.5.: We got the marks, and let me just tell you: I did well. The cake definitely helped 😀

Ho fatto una Pastiera e ne sono molto fiera!

After baking a Tortano last year, which turned out really good actually, the only logical next step in my Italian easter baking progression, was to attempt a Pastiera.

I read a bunch of recipes over the last week, did a big ingredients shopping and finally on the weekend, between studying and skype-writing a group project with my colleagues from uni, I baked the Napolitan easter cake, filled with cooked grain, a rich ricotta cream and candid orange and lemon zest.

It’s a rather complicated recipe and basically every nonna has her own version. My hopes weren’t that high, given that it was my first attempt, but I got a bunch of compliments from my flatmates and my friends from uni, so I guess I’ve done well. 🙂

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I am really proud of it, especially as it was the first time I made it! Now I’m one step closer to obtain the official grandma-certificate 😉

XX, Angie

Rice Krispie Treats

Guess what my local supermarket recently added to their stock? Rice Krispies! 😀 I’ve seen recipes and mouth-watering pictures of this very american treat all over the internet and social media before, but I could never find the ingredients I needed to recreate them. Until now…

And even though I should be studying and there’s actually some homework to do, I spent my Friday afternoon following Donal Skehan’s recipe for Mars bars Rice krispie treats. The Mars bars melted into a gooey, caramelly and chocolaty cream and the puffed rice added a lovely crunch! *yum*

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I also want to point out that I just recently bough myself a small Pyrex glass bowl, which came in very handy for the hot water bath to melt the chocolate. I was so happy when I found the bowl, I think it’s the first branded kitchen tool I own! (I think this makes me over proportional happy for a regular 27 year old 😉 )

XX, Angie